BRAISED LEEK AND EGG SANDWICH
A favorite at L.A. restaurant Campanile, this recipe is adapted from "Nancy Silverton's Sandwich Book: The Best Sandwiches Ever: From Thursday Nights at Campanile."
Provided by Martha Stewart
Categories Dinner Recipes
Number Of Ingredients 10
Steps:
- Marinate anchovies: In a small bowl, combine anchovy fillets, oil, lemon zest, and parsley. Toss to combine. Let stand at room temperature, 1 hour.
- Prepare an ice bath; set aside. Place eggs in a medium saucepan. Add enough water to cover. Bring to a boil over high heat. Reduce to a low simmer, and cook, 6 to 7 minutes. Transfer to ice bath until cool. Peel, and cut into quarters, set aside.
- Heat a grill pan over medium-high heat. Brush both sides of bread with clarified butter. Place in skillet and cook until golden, 2 to 3 minutes per side. Rub one side of each slice with garlic, and place on work surface, garlic-side up.
- Spread about 2 tablespoons aioli unevenly over the bread. Cut each slice of bread in half on the diagonal and place on serving plates.
- Cut braised leeks in half on an angle, and divide them, fanning slightly, between slices of bread. Place 2 quarters of egg over each leek. Drape an anchovy fillet over each egg quarter, and drizzle with some of the anchovy marinade.
BRAISED LEEKS AND MUSHROOMS
Make and share this Braised Leeks And Mushrooms recipe from Food.com.
Provided by Tarynne
Categories Vegetable
Time 32m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Remove roots, outer leaves, and tops from leeks, leaving 6 inches of each leek.
- Cut each diagonally into thirds, then diagonally in half to form 6 triangular pieces.
- Rinse under cold water; drain well.
- Combine beef broth, tomato paste, salt, thyme, and pepper in a bowl, and stir with a whisk.
- Melt butter in a large nonstick skillet over medium-high heat.
- Add leeks and mushrooms, and saute 6 minutes or until the vegetables are lightly browned.
- Add broth mixture.
- Cover, reduce heat, and simmer 15 minutes or until leeks are tender.
- Uncover, and simmer 7 minutes or until liquid almost evaporates, stirring occasionally.
BRAISED LEEKS WITH GARLIC
Found this recipe in a book called Cook right for your type (about food for different blood groups). Sounded so interesting and is very delicious
Provided by Sarah
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Heat oil in a skillet.
- Add garlic and heat slowly until it begins to flavor oil, about 2 minutes.
- Add leeks and carrots, tossing gently to coat with oil and garlic.
- Add 2TB water, reduce heat, cover, and cook about 20minutes until leeks and carrots are soft.
- Remove lid, increase heat, and stir vegetable mix until thoroughly cooked, and most of the moisture is removed.
- Serve hot as an interesting side dish.
Nutrition Facts : Calories 133.2, Fat 7.1, SaturatedFat 1, Sodium 39.7, Carbohydrate 17, Fiber 2.5, Sugar 4.9, Protein 1.9
BRAISED LEEKS
Leeks may not be a typical side dish, but this recipe has made them the most-requested side in our house. 3 WW points per serving.
Provided by jenpalombi
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Using a sharp knife, trim most of the roots off the end of the leek, leaving enough so that the leek remains attached at the bottom. Cut each leek lengthwise into halves and then cut each half into inch long pieces. Soak leeks in a large bowl of cool water to allow any dirt to settle to the bottom.
- In a saute pan, melt the butter over medium heat. Add the leeks to the skillet. Cook the leeks, stirring occasionally, for 5 minutes.
- Sprinkle with thyme and cook one minute more.
- Add stock, reduce heat to medium low. Braise the leeks, covered, for about 10 minutes, or until the leeks are very tender. Season with salt and pepper and serve.
TENDER BRAISED LEEKS
These leeks, poached gently in an aromatic liquor, make a delicious dish on their own, or try them with fish or roast chicken
Provided by Barney Desmazery
Categories Side dish, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Trim the darkest green part off the leeks and strip away the first two layers. Cut in half lengthways, but keep attached at the root. Wash the leeks under cold running water and set aside. Tip all the other ingredients, except the olives and parsley, into a wide shallow pan with 200ml water, some cracked pepper and a sprinkling of salt.
- Slip the leeks into the pan, cover and place over a low heat. Gently simmer for 20 mins, turning them occasionally until very tender - a knife blade should slip in easily. Leave to cool until just warm, then stir through the parsley and olives, if you like. Serve the leeks as they are with crusty bread or with roast chicken or fish.
Nutrition Facts : Calories 65 calories, Fat 2 grams fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.01 milligram of sodium
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BRAISED LEEKS WITH POACHED EGGS - OUR SALTY KITCHEN
From oursaltykitchen.com
Cuisine French, Paleo, VegetarianTotal Time 45 minsCategory Dinner, Side DishCalories 208 per serving
- Prepare the leeks. Trim the dark green leaves from the top and the root ends at the bottom. Peel off the tough outer layer, then slice in half lengthwise. Rinse the interior layers under cool running water to remove any sand, dirt, or grit, then pat dry.
- Heat a 12” cast iron skillet over medium high heat. Add the butter and heat until it melts, foams, and the foam subsides. Add the leeks, cut side down, and saute until lightly browned, 3-4 mins. Flip the leeks and sprinkle with salt. Saute until the uncut sides are lightly browned, 3-4 mins.
- Flip the leeks again, and add ½ c. dry white wine to the pan. Saute until the bubbling subsides, about a minute. Add the broth, increase the heat to high, and bring the liquid to a simmer (about a minute). Reduce the heat to medium low, or until the liquid is at a soft consistent simmer. Cover and braise until the leeks are very soft - they’ll be ready when they can be easily pierced with a knife tip, 20-25 mins.
- While the leeks are cooking, poach the eggs. Fill a saucepan with about 6 cups of water and bring to a simmer over medium heat. Meanwhile, line a plate with a few paper towels. When the water comes to a rapid simmer, add 1 tsp white vinegar to the water. Crack an egg into a ramekin. With a spoon, stir the water to create a whirlpool, and then gently tip the egg, whites first, into the center of the whirlpool. Set a timer for 3 minutes and do not touch the egg. When the timer goes off, remove the poached egg with a slotted spoon and place on the paper towel lined plate. Bring the water bath to a simmer again, and repeat the poaching process with the remaining eggs, setting each finished egg aside on the paper towel.
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